Chinese Cabbage and Nagaimo Gratin

• 3 leaves Chinese cabbage
• 130 grams Nagaimo
• 2 rashers Bacon
• 400 ml Milk
• 25 grams Butter
• 3 tbsp Bread (strong) flour
• 1/4 tsp Salt
• 2 tsp Sugar
• 1 Pizza cheese

1. Cut the nagaimo into thick semicircular slices.
2. Microwave until tender enough for a skewer to be inserted easily (at 700 W for 1 minute and 40 seconds).
3. Cut the bacon and Chinese cabbage into bite-sized pieces.
4. Make the white sauce.
5. Put the butter in a pot over a medium heat and melt.
6. Add the strong flour and saute over a low heat.
7. When the butter and flour mixture become smooth, turn the heat off.
8. Add the milk in one go and stir constantly over a low heat until smooth and thickened to the desired consistency.
9. Season with salt and sugar (this makes about 300 g of white sauce).
10. Melt some butter (not listed in the ingredients) in a frying pan.
11. Fry the bacon and Chinese cabbage quickly.
12. Add the nagaimo and mix all together.
13. Season with salt and pepper (not listed in the ingredients).
14. Turn the heat to low and add Step 4.
15. Bring to the boil quickly and then turn the heat off.
16. Transfer to a oven-proof dish and sprinkle with pizza cheese.
17. Bake in an oven toaster until the top is golden brown.

cabbage, rashers bacon, milk, butter, bread, salt, sugar, cheese

Taken from cookpad.com/us/recipes/153573-chinese-cabbage-and-nagaimo-gratin (may not work)